D'Open Kitchen

COOKING FOR THE SOUL

Thai Basil Prawns with Salted Egg

Recipe by

Everyone loves Thai basil pork and it is a famous street food of Thailand. For this recipe, I went with my own tweak by using prawns and adding salted eggs. This is probably the easiest Thai food recipe which you can easily replicate at home.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Course Main Course

Cuisine Thai

Servings people

Calories 172 kcal

Equipment

Ingredients

250 g Prawns shelled and devein
1/4 tsp Baking Soda
3-4 cubes Ice
1 tbsp Oil
1 tsp Shallots sliced
1 tsp Garlic minced
1 stalk Chilli Padi chopped
2 pcs Salted Egg Yolks diced
1 bunch Basil Leaves
1 qty Egg

Seasoning Sauce

1 tbsp Soya Sauce
1 tsp Fish Sauce
1 tbsp Oyster Sauce
1 tsp Sugar
2 tbsp Water
1 tsp Corn Flour

Instructions

Peel the prawns and devein. Soak the prawns in a bowl of ice water with a 1/4 tsp of baking soda for 30 mins.
Heat a pan with 1 tbsp oil. Add in shallots and garlic and fry for one minute.
Add chopped chilli padi and fry for 30s and add in the chopped salted egg.
Continue frying till foam appears.
Add in the prawns and fry for 1 min and add in seasoning sauce.
Add in the basil leaves and continue frying for another min.
Remove from pan.
In another pan, fry a sunny side up.
When plating, place a bowl of steamed rice on a plate, serve the prawns over the rice and sunny side up at the side.

Video

Notes

Only use Thai basil and not other types of basil
You can use other proteins such as minced pork or chicken
Soaking the prawns in baking soda, makes the texture firm and gives it the QQ texture

Nutrition

Serving: 100gCalories: 172kcal

Keyword egg, rice dish, seafood

Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

Moo Larb (Moo Gai for Chicken)

June 24, 2020 12:13 pm

Thai Pandan Chicken

April 5, 2021 9:41 pm

Gingerbread Cookie

September 3, 2023

Mini Apple Pies

September 3, 2023

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.